I've been aging my whiskey for about 3 months now. I made it from a mash of 60% rye 35% corn and 5% 2 row. I added a handful of medium and a handful of heavy toast oak chips with the spirit at 50%. It's been in the fridge and out and swirled with the cap of every few days. The flavor is "meh" with a less than pleasurable oak after taste. I'm torn between keeping it and somehow polishing it into something worth drinking or distilling it into a neutral spirit, run it through carbon and forgetting about whiskey for a while. I would like to continue trying to improve my liquor making skills beyond vodka so any advice would be very helpful.

I don't understand how that grain bill gave you enough enzymes for conversion. Is rye whiskey your favorite? What kind of whiskey are you interested in making?
Most whiskey made in north america uses corn as its main grain. Canadian whisky is distilled to a much higher abv then bourbon. Personally i do a bourbon grain bill (70 corn, 15 rye and 15 6row malted barley) and enjoy the end product. I'm not a big fan of chips and use oak staves i char myself for aging. Though i find it quite drinkable with no oaking.

I left out the ad-junks. I added enzymes and about 3 pounds of sugar to get the ABV up to 6%. I'm working with the product of two low ABV washes one almost all Rye and a little malt, the second Rye, corn and malt. Yes, I like rye but my attempts to make it have turned out less than great. I used flaked rye which turns into a gloopy mess if you don't have enough other cracked grains to go with it. I'm swearing off rye in favor of bourbon once(or if) I get this batch straightened out.

Well you titled this thread polishing/aging but haven't mentioned polishing your hooch yet. A carbon filter (carbon filter polish) will help if your initial product is not totally nasty. It wont turn urinal water into wine but it may help with what you got.

I'm going to take both your and heeler's advice, run it through the carbon and if the taste still sucks, run it through the still again. Guess I can't expect Rittenhouse on the second try but I thought it would at least taste a little like rye.

Hi ,Ok what i have is a corn and barley and a single grain barley only Whiskey that have been Doubled and i want to age them in glass gallon jugs with American oak curls and french oak curls .
Could you Whiskey pros in here feed me some input as to how long the curls should set in the Whiskey .
Thanks mike